This mouthwatering good Shrimp Dip is creamy and cheesy with hints of smoky spice and big succulent pieces of shrimp. It is one of my most popular party dips and with good reason. The creamy cheddar, pepper jack, and Old Bay seasoning really make this winning appetizer one tasty treat.
I love to serve this with Homemade Crostini, celery sticks, and cucumber rounds. Have you tried any of my other party appetizer recipes? Buffalo Chicken Dip, Potato Skins, Blooming Onion, and this recipe are just a few of our favorites.
How to make Hot Shrimp Dip
Start by cooking your shrimp if you have not already purchased cooked shrimp. I have a fabulous grocery store about 20 minutes from here that steams the shrimp perfectly every time. You can steam them, saute them or even grill them. Then peel them and chop them up into pieces. I usually chop each shrimp into 4 pieces. The idea is to try and get a little bit of shrimp in every bite.
Then using an electric mixer beat the cream cheese, mayonnaise, sour cream, cheddar, pepper jack, Old Bay Seasoning, Worcestershire Sauce, and hot sauce in a medium bowl. You can also mix it in a bowl, but I find it quicker and easier with a mixer. Once mixed, remove from the mixer and fold in the cut-up shrimp, garlic, and green onions. Spoon the mixture into a baking dish. Bake until the cheese is melted and lightly browned. If desired, garnish with whole shrimp and sliced green onions or chopped parsley. Serve with Ritz Crackers, Wheat Thins, Triscuits, Homemade Crostini, pita chips, or baguette slices.
Recipe Notes and Tips
- Do you like everything with a little kick? Swap out the Old Bay Seasoning (which is rather mild and smoky) and replace it with cajun seasoning or a little Tabasco Sauce. You could also add a little finely minced jalapeno.
- This dip can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the fridge. Remove from the refrigerator 30 minutes before baking to bring the casserole closer to room temperature. Don’t forget to remove the plastic wrap before baking.
- I like the medium to large shrimp for this recipe simply because they stay moister when cooked and then baked.
- Don’t overbake this dip. Just bake long enough to melt the cheese and brown the edges.
- For your low-carb friends, serve with cucumber rounds and celery sticks.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at reduced power in the microwave.
How to clean shrimp
Arrange a clean work area near the kitchen sink. You will need cold running water. If the heads are still attached to the shrimp, find the first hinge in the shell behind the eyes and cut it there to remove the heads. Fortunately, most grocery stores and markets remove the heads prior to sale.
To shell the shrimp, pull on the legs, and the shell will begin to peel away very easily. You can remove the tail or keep the tail on for dishes like shrimp cocktails. Next, take a small pairing knife and make a shallow cut down the center of the back to the top edge of the tail area. Now to remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will come out easily. Dry the shrimp with paper towels and refrigerate until ready to cook.
More shrimp recipes you will love!
Cream Cheese Shrimp Dip Recipe
Ingredients
- 8 ounces cream cheese softened
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 1/4 cup shredded cheddar cheese
- 1 1/4 cup shredded Pepper Jack cheese
- 1/2 tablespoon Old Bay Seasoning
- 1 teaspoon Worcestershire Sauce
- 3-4 dashes hot sauce
- 16 ounces shrimp cooked and coarsely chopped
- 2 cloves garlic minced
- 3 green onions thinly sliced
Instructions
- Preheat oven to 375 degrees.
- Using a hand-held mixer, beat cream cheese, mayonnaise, sour cream, 3/4 cup cheddar cheese, 3/4 cup Pepper Jack cheese, Old Bay Seasoning, Worcestershire Sauce, and hot sauce until smooth in a medium bowl. Stir in the shrimp, garlic, and green onions.
- Spoon into a baking dish and top with remaining cheddar and Pepper Jack. Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.
Notes
- Do you like everything with a little kick? Swap out the Old Bay Seasoning (which is rather mild and smoky) and replace it with cajun seasoning. You could also add a little finely minced jalapeno.
- This dip can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the fridge. Remove from the refrigerator 30 minutes prior to baking to bring the casserole closer to room temperature. Don't forget to remove the plastic wrap before baking.
- I like the medium to large shrimp for this recipe simply because they stay moister when cooked and then baked.
- Don't overbake this dip. Just bake long enough to melt the cheese and brown the edges.
- For your low-carb friends, serve with cucumber rounds and celery sticks.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at reduced power in the microwave.
Nutrition
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Karen
I am hosting a dinner in two weeks, I am definitely doing this amazing shrimp dip, looks so delicious.
Marie Cris Angeles
Looks so yummy! I will add this to my menu next week, thanks for sharing the recipe. Can’t wait to try it.
Lisa
This hot shrimp dip was so delicious. They family really enjoyed it. I will making again.
Alita
Wow, I can totally make this for my son’s birthday! This hot shrimp dip will surely impress anyone.
briannemanz
This is the ultimate game day or party appetizer ever. I love that its creamy and cheesy!
Samantha Donnelly
This sounds really nice and something I have not made before, will be trying this when we have friends over next
Rosey
This is a great hot dip and so easy to make. Shrimp is a big deal over here.
Heather
Great dip. Everyone loved it at my party yesterday. I turned them on to your blog!
Monidipa Dutta
Thank you for sharing this delicious hot shrimp dip recipe! It’s easy to follow and the result is absolutely mouthwatering. The combination of flavors and the creamy texture make it a perfect appetizer for any gathering. Can’t wait to try it out!
Erin
This shrimp dip is a new favorite of ours. It is easy to prepare and everyone loves it. Thanks for sharing the recipe, Beth!
Amanda
I love a good dip recipe and this looks freaking amazing! I cannot wait to try it!
Riah
Freaking delicious! I’ve made it almost every football Sunday!
Beth Pierce
Thanks, Riah! So glad that you like it!
Burnadette
Can this be made in a crockpot?
Beth Pierce
Yes, so sorry about the delay. Leave the crock pot on warm after the dip is heated through and the cheese is melted.
Misha
Have you substituted lobster or crab in this recipe and if so, how did it turn out? Wondering if those flavors would get lost?
Beth Pierce
I have done crab and I really enjoyed.
Lynda Maloney
I am making this dip as an appetizer for a dinner party i am having. I was thinking of serving it with big wheat thin crackers..will they work?
Beth Pierce
Yes they will work well! Sorry about the delay. I am trying to catch up on my comments.
Risa Lopez
This was so good and easy to make! Thanks for sharing the recipe! I will make this again.